Paprika Chicken & Rice Bake
From MountainMamas 6 months agoIngredients
- 5 chicken thighs shopping list
- 1 teaspoon salt, plus more to taste shopping list
- 1 teaspoon pepper, plus more to taste shopping list
- 1 teaspoon paprika shopping list
- 1 teaspoon dried parsley shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon garlic, minced shopping list
- ½ cup red onion, diced shopping list
- 1 cup long grain rice shopping list
- 1 ½ cups chicken broth shopping list
How to make it
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
People Who Like This Dish 2
- misslizzi Philadelphia, PA
- Good4U Perth, Canada
- MountainMamas W. Moreland, Virginia
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